Pages

Tuesday, May 21, 2013

What's for Dinner: Cheddar Broccoli Frittata

I love breakfast. It is by far my favorite meal of the day. I love it so much, sometimes I eat it for lunch. And dinner. Breakfast is my default. My favorite breakfast for dinner is pancakes (duh), but pancakes and me don't always get along. They flip some sort of switch in my body that makes me crave all things carb and sugar for the next 24 hours. I will reserve the pancakes for a pancake party perhaps.

So instead of pancakes, every couple of weeks I make a version of this frittata. It's easy, it's cheap, it's customizable, and it's delicious. My children affectionately call this dish "egg-y pie." If you call it pie they will eat it. I promise.

Cheddar Broccoli Frittata (Egg-y Pie)

Broccoli florets, about 1 head (I just sort of eyeball it)
1-2 tbsp. butter (use grass-fed...it's good and good for you!)
1 cup shredded cheddar cheese (more or less is fine)
6-8 eggs
Options:
chopped onions, bacon, ham, different veggies, different cheese, the possibilities are endless

1. Preheat your oven to 350. Bring some water to a boil and give the broccoli a quick steam. (A lot of times I'll make a bunch of broccoli for dinner the night before and use the leftovers for the frittata. In that case, you don't have to do anything to it. Just put it right into the mixing bowl.)
2. If you are adding meat or other raw veggies, cook the meat in an oven-safe pan (I use my cast iron skillet), then saute the veggies in the fat leftover from the meat. Put all of the meat and veggies into a big bowl.
3. Melt the butter in the same pan.
4. Crack all the eggs into the bowl with the veggies and throw in the shredded cheese and some salt and pepper.
5. Give it a good stir and pour it into the hot pan that now has melted butter in it.
6. Cook on medium for about 5 minutes or so and then throw the whole thing into the oven and bake for about 20-25 minutes until the middle is set and not jiggly.